Lemon Garlic Rosemary Pasta

Here’s a simple and flavorful side dish or vegetarian main dish that is one of my new favorites:  Lemon Garlic Rosemary Pasta.

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The flavors of butter, lemon, fresh rosemary and garlic come together into something spectacular in this pasta dish!  I have the biggest rosemary bush growing right now and always try to cook with it when I can.

My mama gave the the rosemary bush in a huge pot that sits beside my side porch.  Hmmmm… what ELSE can I do with rosemary?!  I love it!  I ate this with some awesome pork tenderloin that I grilled today for another post (recipe coming very soon!).  But I could also eat this as a meal on its own for sure!

 The kitchen still has the aromatics of rosemary, lemon and garlic and smells sooooo good!

This is certainly a quick and easy dish if you’re pushed for time. If you love rosemary, lemon, garlic and buttery pasta as much as I do, this recipe is sure to be a winner.  Enjoy!

Lemon Garlic Rosemary Pasta

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• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 side servings 1x
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Ingredients

• 8 ounces angel hair pasta, cooked according to package directions
• 3 tablespoons butter
• 5 cloves garlic, minced (about 2-1/2 teaspoons)
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh chopped rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper

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Instructions

1. Prepare pasta according to package directions.
2. While pasta is cooking, melt butter in a skillet over medium-low heat. Add garlic, butter, salt and pepper. Cook, stirring frequently, until garlic is golden brown (about 3-1/2 to 4 minutes).
3. Add lemon juice, rosemary and lemon zest. Stir well and remove from heat.
4. When pasta has finished cooking, drain in a colander. Return pasta to pot (or a medium serving bowl) and add lemon and rosemary mixture. Toss well to coat evenly.